Jul 1, 2016

I was recently invited for dinner at Vineria, to experience an exclusive Italian feast, featuring some of the restaurant's finest creations.

This unique, five-course, chef-inspired menu that I sampled, is priced at RM220 onwards per pax, excluding wine pairing. To note, the restaurant is pork free but serves alcohol.

That evening, I arrived at slightly pass 6.30pm, and was immediately ushered to my table. From where I sat, I had a great view of the see-through glass kitchen, which also proved to be a distraction. Everytime the kitchen door bursts open, I was half expecting it to be my order. Perhaps I was feeling extra ravenous that day, because everything that came through those doors, looked mouthwatering. Throughout the entire dinner, service was impeccable - half empty glasses were quick to be refilled, finished plates were prompt to be taken away, and every single dish served was precisely explained by Chef Diego.

It's good to feel important sometimes - I can't wait to tell you about my dinner.

I nibbled on a basket of breads while I waited for dinner to be served.

First up, appetizer. There's just something about this entire combination that worked so well together. The thin slices of aged duck ham was salty yet addictive, balanced by sweet wild berry sauce, and complimented with swirls of balsamic reduction made from brown sugar and semolina flour. On top, a parmegian cracker. What a way to kickstart my dinner!

Paired with a glass of Rosato (Rm39).

The mini caponato cake was plated beautifully, consisting of a medley of Mediterranean vegetables sauteed in tomato sauce, topped with a layer of asiago cheese, baked-to-melt. At the side, a line of pesto dressing. This dish strangely reminded of pie fillings.

Homemade ravioli stuffed with spinach and ricotta, smothered in rich and creamy terracotta and black truffle sauce, and topped with scrapes of 48-months aged parmesan cheese. This award winning MIGF dish was good, but didn't exactly intrigued my tastebuds, since I couldn't take much cheese. My friend had no qualms polishing the entire plate up however, including mine.

Paired with a glass of white wine (Rm39/glass).

This dish exuded plenty of character and is possibly one of the best rendition I've had. The chunks of beef cheek that was slow-cooked in red wine for 8 hours, tasted deceptively rich and had melt in the mouth textures, served on a splatter of chick pea puree. The balsamic beetroot reduction at the side simply enhanced the overall flavors of the dish. Remember to have it all together!

Paired with a glass of red wine (Rm39/glass).

The chocolate lava cake with white truffle was heavenly. Made out of 80% chocolate, it was lightly crisp on the outside and had a molten soft center. The best part for me however, would be the seriously-good housemade vanilla ice cream. Give me more of that please!

They call this the Meditation wine, aimed to promote digestion, especially after a hefty meal.

Overall Rating: 7.5/10. My dinner that evening featured some of the chef's favorites, many of which I heartily enjoyed. For me, the highlight would be the beef cheek with chick pea puree. I thought the dish was interesting, gratifying and very well executed. Notwithstanding, a 4-5 day advance booking for this chef-inspired menu are essential.